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The Whole Foods Kosher kitchen

Aloo Gobi Recipe with Apricot Chutney and Cucumber Raita

Posted on 16th of March, 2011 by Lévana


Aloo Gobi Recipe with Apricot Chutney and Cucumber Raita

With this beautiful lineup of flavors, and accessorized as it is here with minted cucumber raita and apricot chutney (I am giving here a large chutney recipe, since it is as easy to whip up as a small batch: Plenty for you and a few Mishloach Manot gifts!) I guarantee you will never miss the meat. This aloo gobi recipe is vegetarian dining at its best! This aloo gobi is incredibly simple and nutritious, and leaves its restaurant counterparts in the dust. Humble ingredients, glorious dinner!

The trademarks of Aloo Gobi are potatoes and cauliflower, but there’s no reason why you can’t substitute celery root or parsnips for the potatoes if this is what you prefer.


¼ cup olive oil

6 cloves garlic

1 inch piece ginger

1 large onion, quartered

2 tablespoons curry

1 tablespoon cumin seeds (settle for powder)

2 teaspoons ground coriander

1 cup canned crushed tomatoes

1 cup coconut milk

Salt and pepper to taste

3 large potatoes, cut in inch cubes

2 cups canned chick peas, drained and rinsed

3 cups water

1 pound frozen cauliflower florets

2 cups frozen peas


Heat the oil in a large skillet. In a food processor, finely grind the garlic and ginger. Add the onion and grind coarsely. Add the mixture to the skillet and sauté until translucent. Add the curry, cumin seeds and coriander add cook one more minute. Add all but last 2 ingredients and bring to a boil. Reduce the flame to medium and cook covered 15 minutes. Add the cauliflower and peas and cook 10 more minutes. Serve hot with rice.

Filed under: Aloo Gobi Recipes, Asian Recipes, Chutney Recipes, Condiments Recipes, Curry Recipes, Gluten Free Recipes, Indian Recipes, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Natural Foods Recipes, Pareve Recipes, Potatoes Recipes, Vegetarian Recipes

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4 Questions

  1. Rita Lifton, on Said:

    The recipe for Aloo Gobi sounds wonderful. If I use cumin powder rather than cumin seeds, do I use one tablespoon of the powder?